Ingredients
1 (3-3.5 pound) pork loin roast (blade loin, center loin, or sirloin)
1 tart apple, peeled, cored and sliced thin
7-8 pitted prunes halved
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1 recipe pan gravy
1/4 cup currant jelly
Preparation
Preheat oven to 325 with a sharp knife, cut down between ribs to backbone to form 8-9 chops. Force chops apart slightly and tuck a few apple slices and 2 prunes halves between each. Using strings, tie loin tightly together to seal in stuffing. Mix sugar, salt, and pepper and rub over roast. Place fat side up on a rack in a shallow roasting pan )loin roasts don’t usually require racks, but it’s a good idea to use on here because of the juiciness of the stuffing) Roast, uncovered, about 40 minutes per pound until well done (it is difficult to usae a meat thermometer because of the way roast is cut, but, to be sure meat is done, insert thermometer in center of 1 chop, not touching bone; it should read 170 degrees) Transer to a heated plattter, remove strings and keep warm. MAKE PAN GRAVY, blend in currant jelly, and serve.
